Tuesday, October 21, 2014

Quick Radish Pickles

The other day I was at a local bookstore and found a new canning book:  Preserving by the Pint.  It's nice because it's full of recipes that are for very small amounts of produce, the kind one gets from a CSA or farmer's market.  One of the recipes that sold me on the book was a recipe for pickled Hakurei turnips which, in turn, was based on Japanese pickled radish.

And I had a lot of Daikon radish in my fridge.  Why not reverse the recipe back to radishes?

Last night I peeled and then sliced the radishes with my mandolin and then salted them and let them sit for an hour.  Then I made the brine with rice vinegar, ginger, pepper and sugar and poured it over the radishes and put them in the fridge.  Today we ate some.  And ate some more.  And some more.  They were so good, I couldn't stop!

They are particularly good wrapped with arugula for even more bite. 

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